{Reference Type}: Journal Article
{Title}: A unique case in which Kimoto-style fermentation was completed with Leuconostoc as the dominant genus without transitioning to Lactobacillus.
{Author}: Ito K;Niwa R;Yamagishi Y;Kobayashi K;Tsuchida Y;Hoshino G;Nakagawa T;Watanabe T;
{Journal}: J Biosci Bioeng
{Volume}: 135
{Issue}: 6
{Year}: Jun 2023 30
{Factor}: 3.185
{DOI}: 10.1016/j.jbiosc.2023.03.007
{Abstract}: The Kimoto-style fermentation starter is a traditional preparation method of sake brewing. In this process, specific microbial transition patterns have been observed within nitrate-reducing bacteria and lactic acid bacteria during the production process of the fermentation starter. We have characterized phylogenetic compositions and diversity of the bacterial community in a sake brewery performing the Kimoto-style fermentation. Comparing the time-series changes with other sake breweries previously reported, we found a novel type of Kimoto-style fermentation in which the microbial transition differed significantly from other breweries during the fermentation step. Specifically, the lactic acid bacteria, Leuconostoc spp. was a predominant species in the late stage in the preparation process of fermentation starter, on the other hand, Lactobacillus spp., which plays a pivotal role in other breweries, was not detected in this analysis. The discovery of this new variation of microbiome transition in Kimoto-style fermentation has further deepened our understanding of the diversity of sake brewing.